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Gold standard whey vanilla ice cream flavor

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Gold standard whey vanilla ice cream flavor

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Barcode: 0748927054798 (EAN / EAN-13) 748927054798 (UPC / UPC-A)

Packaging: Plastic, Hdpe-high-density-polyethylene

Brands: Gold standard

Countries where sold: United States

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Health

Ingredients

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    30 ingredients

    Protein Blend (Whey Protein Isolate [MILKI, Whey Protein Concentrate [MILK], Whey Peptides [MILK]) (Emulsifier: SOY Lecithin), Flavors [MILKI, Thickeners (466, 415), Salt, Sweeteners (955, 960). GOLD ST. таxітит CONTAINS: MILK AND SOY. Check out MANUFACTURED BY OPTIMUM NUTRITION, INC. training tip US CUSTOMER SERVICE 3500 Lacey Road, Suite 1200 Downers Grove, IL 60515 +1-630-236-0097 NOT SU 15 YEAR WOMEN. MEDICAL Unit 4, 247 Ferntree Gully Rd. Australia Suggested User adults, consume to meet your daily requirements with of high protein foo program FOR EXPORT ONLY. Supplements throu art of a balance BEST D NUMBER, mption o
    Allergens: Milk, Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E955 - Sucralose
    • Additive: E960 - Steviol glycosides
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Milk proteins
    • Ingredient: Sweetener
    • Ingredient: Thickener

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E955 - Sucralose

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Protein-blend, Milki, Whey-peptides, Milki, 466, 415, 955, 960, Gold-st, Check-out-manufactured-by-optimum-nutrition, Inc, Training-tip-us-customer-service-3500-lacey-road, Suite-1200-downers-grove, Il-60515-1-630-236-0097-not-su-15-year-women, Medical-unit-4, 247-ferntree-gully-rd, Suggested-user-adults, Consume-to-meet-your-daily-requirements-with-of-high-protein-foo-program-for-export-only, Supplements-throu-art-of-a-balance-best-d-number, Mption-o

    Some ingredients could not be recognized.

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    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Whey protein isolate, Whey protein, Milk, Milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Protein-blend, Milki, Whey-peptides, Milki, 466, 415, 955, 960, Gold-st, Check-out-manufactured-by-optimum-nutrition, Inc, Training-tip-us-customer-service-3500-lacey-road, Suite-1200-downers-grove, Il-60515-1-630-236-0097-not-su-15-year-women, Medical-unit-4, 247-ferntree-gully-rd, Suggested-user-adults, Consume-to-meet-your-daily-requirements-with-of-high-protein-foo-program-for-export-only, Supplements-throu-art-of-a-balance-best-d-number, Mption-o

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    Protein Blend (Whey Protein Isolate (MILKI, Whey Protein, MILK), Whey Peptides (MILK), Emulsifier (SOY Lecithin)), Flavors, MILKI, Thickeners (466, 415), Salt, Sweeteners (955, 960), GOLD ST, Check out MANUFACTURED BY OPTIMUM NUTRITION, INC, training tip US CUSTOMER SERVICE 3500 Lacey Road, Suite 1200 Downers Grove, IL 60515 +1-630-236-0097 NOT SU 15 YEAR WOMEN, MEDICAL Unit 4, 247 Ferntree Gully Rd, Suggested User adults, consume to meet your daily requirements with of high protein foo program FOR EXPORT ONLY, Supplements throu art of a balance BEST D NUMBER, mption o
    1. Protein Blend -> en:protein-blend - percent_min: 5.55555555555556 - percent_max: 100
      1. Whey Protein Isolate -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent_min: 1.85185185185185 - percent_max: 100
        1. MILKI -> en:milki - percent_min: 0.617283950617284 - percent_max: 100
        2. Whey Protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
        3. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. Whey Peptides -> en:whey-peptides - percent_min: 0 - percent_max: 50
        1. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 33.3333333333333
        1. SOY Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    2. Flavors -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
    3. MILKI -> en:milki - percent_min: 0 - percent_max: 33.3333333333333
    4. Thickeners -> en:thickener - percent_min: 0 - percent_max: 25
      1. 466 -> en:466 - percent_min: 0 - percent_max: 25
      2. 415 -> en:415 - percent_min: 0 - percent_max: 12.5
    5. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Sweeteners -> en:sweetener - percent_min: 0 - percent_max: 16.6666666666667
      1. 955 -> en:955 - percent_min: 0 - percent_max: 16.6666666666667
      2. 960 -> en:960 - percent_min: 0 - percent_max: 8.33333333333333
    7. GOLD ST -> en:gold-st - percent_min: 0 - percent_max: 14.2857142857143
    8. Check out MANUFACTURED BY OPTIMUM NUTRITION -> en:check-out-manufactured-by-optimum-nutrition - percent_min: 0 - percent_max: 12.5
    9. INC -> en:inc - percent_min: 0 - percent_max: 11.1111111111111
    10. training tip US CUSTOMER SERVICE 3500 Lacey Road -> en:training-tip-us-customer-service-3500-lacey-road - percent_min: 0 - percent_max: 10
    11. Suite 1200 Downers Grove -> en:suite-1200-downers-grove - percent_min: 0 - percent_max: 9.09090909090909
    12. IL 60515 +1-630-236-0097 NOT SU 15 YEAR WOMEN -> en:il-60515-1-630-236-0097-not-su-15-year-women - percent_min: 0 - percent_max: 8.33333333333333
    13. MEDICAL Unit 4 -> en:medical-unit-4 - percent_min: 0 - percent_max: 7.69230769230769
    14. 247 Ferntree Gully Rd -> en:247-ferntree-gully-rd - percent_min: 0 - percent_max: 7.14285714285714
    15. Suggested User adults -> en:suggested-user-adults - percent_min: 0 - percent_max: 6.66666666666667
    16. consume to meet your daily requirements with of high protein foo program FOR EXPORT ONLY -> en:consume-to-meet-your-daily-requirements-with-of-high-protein-foo-program-for-export-only - percent_min: 0 - percent_max: 6.25
    17. Supplements throu art of a balance BEST D NUMBER -> en:supplements-throu-art-of-a-balance-best-d-number - percent_min: 0 - percent_max: 5.88235294117647
    18. mption o -> en:mption-o - percent_min: 0 - percent_max: 5.55555555555556

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (31.0g)
    Energy 1,660 kj
    (396 kcal)     		515 kj
    (123 kcal)
    Fat 3.226 g 1 g
    Saturated fat 0 g 0 g
    Carbohydrates 12.903 g 4 g
    Sugars 0 g 0 g
    Proteins 77.419 g 24 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 31.0g

Environment

Packaging

Transportation

Data sources

Product added on by foodvisor
Last edit of product page on by kiliweb.
Product page also edited by kuda, openfoodfacts-contributors, packbot, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlhZEQvf1szPUKRvun1Wl6_22D8SwO_NZ0rGrEqo.

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